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Name: Roast Monkfish with a Provencale Crust
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 3/8 kg Monkfish tail; Salt and ground black pepper; 3 Lemons; 3 Fat cloves of garlic; 8 tb Fresh parsley chopped; 4 tb French tarragon; chopped; 125 g Fresh brown breadcrumbs; 3 tb Extra Virgin Olive Oil; 68 g Small spinach leaves; Extra virgin olive oil for

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INGREDIENTS

1 3/8 kg Monkfish tail
Salt and ground black pepper
3 Lemons
3 Fat cloves of garlic
8 tb Fresh parsley ; chopped
4 tb French tarragon; chopped
125 g Fresh brown breadcrumbs
3 tb Extra Virgin Olive Oil
68 g Small spinach leaves
Extra virgin olive oil for

Servings

INSTRUCTIONS

Preheat oven to 200C/gas 6. Cut and remove flappy bits from monkfish tail and blue skin. Using a very sharp knife and with tail bone to guide knife blade, cut down either side of tail bone and remove both fillets of monkfish. Carefully trim fillets of all skin - this toughens during cooking. Wash fish and pat dry. Season with salt and pepper. Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a small bowl and add olive oil, stirring until breadcrumbs just bind together. oat monkfish fillets with crumb mixture, pressing it firmly on to fish. Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs are crispy and golden. Rest fish in a warm place for a few minutes. Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a little olive oil in a large frying pan and quickly stir fry spinach for about 1 minute. Season to taste with salt and pepper. Slice monkfish fillets carefully to form round medal shapes with a crispy topping. Lay overlapping slices on a bed of spinach and serve with saffron and tarragon sauce.

NOTES

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Roast Monkfish with a Provencale Crust

1 3/8 kg Monkfish tail
 Salt and ground black pepper
3 Lemons
3 Fat cloves of garlic
8 tb Fresh parsley chopped
4 tb French tarragon; chopped
125 g Fresh brown breadcrumbs
3 tb Extra Virgin Olive Oil
68 g Small spinach leaves
 Extra virgin olive oil for

Preheat oven to 200C/gas 6.    Cut and remove flappy bits from monkfish tail and blue skin. Using a very  sharp knife and with tail bone to guide knife blade, cut down either side  of tail bone and remove both fillets of monkfish. Carefully trim fillets of  all skin - this toughens during cooking. Wash fish and pat dry. Season with  salt and pepper.    Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a  small bowl and add olive oil, stirring until breadcrumbs just bind  together.    oat monkfish fillets with crumb mixture, pressing it firmly on to fish.  Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast  in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs  are crispy and golden. Rest fish in a warm place for a few minutes.    Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a  little olive oil in a large frying pan and quickly stir fry spinach for  about 1 minute. Season to taste with salt and pepper.    Slice monkfish fillets carefully to form round medal shapes with a crispy  topping. Lay overlapping slices on a bed of spinach and serve with saffron  and tarragon sauce.

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Nutrition

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Serving Size: 1 Serving (2048g)
Recipe Makes: 1 servings

Calories: 2031
Calories from Fat: 628 (31%)

Amt Per Serving		% DV

	Total Fat 69.8g	93 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 34.4g
	Polyunsanturated Fat 15.6g
Cholesterol 343.8mg		106 %
Sodium 1376.4mg		47 %
Potassium 6730.9mg		177 %
Total Carbohydrate 128.2g		38 %
	Dietary Fiber 18.4g	74 %
	Sugars, other 109.8g
Protein 222.3g		318 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2031

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